The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys.
D000818:Animals; D003589:Cytophaga / Q000302:isolation & purification; D005417:Flavobacterium / Q000302:isolation & purification; D005516:Food Microbiology; D005525:Food-Processing Industry; D008460:Meat; D011549:Pseudomonas / Q000302:isolation & purification; D014422:Turkeys